imple Vegetarian | Recipe of the Month: Veggie Frittata

First of all, allow me offer a brief apology for no longer posting any updates on our new closet doors. The fact is, like any our one of a kind domestic projects, this one goes alternatively slowly. It's no longer that Brian has been putting off the method; it is simply that he maintains strolling into snags. First, after unpacking the doorways and studying the commands, he located that he wished a piece greater than 48 inches of clearance, and we truly had a naked 48 inches?And we didn't even have that anywhere, due to the fact the doorframe wasn't flawlessly even in the course of. So he had to take off the door frame, and with that, we had an inch to spare?However then we had to exit and buy new, narrower molding to replace it. And after attempting both Lowe's and Home Depot, we located that the scale we were looking for?1/four inch thick, 4.Five inches full-size, and as a minimum eighty inches lengthy?Actually were no longer available.

So we ended up having to visit Edison Millwork, a full-service lumber outdoor approximately a mile and a half of out of doors of town, wherein they're able to reduce pretty a bargain any piece of timber on your unique specifications. Shopping there was very trustworthy; the fellow we talked to understood exactly what our assignment become (he noted it as

Fortunately, one other task on our agenda for this month got done right on schedule: February's Recipe of the Month. Last night, Brian had a few vegetable odds and ends to use up—some broccoli florets left over from a Super Bowl veggie tray, a few Brussels sprouts that didn't fit the pan with our last batch of Roasted Brussels Sprouts, half an onion—and he whipped up a very good frittata to use them all up.

The usual problem with frittatas is that they don't hold together very well; you pour the eggs in around the veggies, and it sets faster in some places than in others, so you end up either burning it on the bottom or trying to flip it too soon and having pieces of it break off. This time, Brian solved that problem by using a trick from the Crustless Veggie Quiche recipe in The Clueless Vegetarian: he added some flour and cheese to the beaten eggs to help the mixture set. The result was a very firm, tasty frittata with plenty of healthy veggies, plus enough protein and carbs to make a satisfying meal. Here's the recipe:

QUICKIE VEGGIE FRITTATA

Saute in about 2 Tbsp. oil:

• 1 Yukon Gold potato
• 1/2 red onion
• 4-5 Brussels sprouts
• 2 cups broccoli florets

Mix in a bowl:

• 3 eggs
• 1/4 c. flour
• 1/4 c. milk
• 1/4 c. shredded Monterey Jack cheese
• 1/2 tsp. salt

Pour the beaten eggs over the veggies in the pan. When it starts to look firm, sprinkle a little extra cheese on the surface (to help it hold together still better) and flip. Cook until set. Eked out by a couple of slices of oatmeal-wheat toast, this made a satisfying meal for two, with enough left over to provide lunch for one the next day.